Pesto alla Genovese (Classic Basil Pesto)

Pesto alla Genovese in a bowl on a olive wood cheeseboard with pine nuts, parmigiano-reggiano, pecorino romano, garlic, olive oil, and basil.

5 from 1 vote

Pesto alla Genovese (Classic Basil Pesto)

Pesto alla Genovese (Classic Basil Pesto) is a bright and herby sauce that adds flavor to many dishes! All you need to do to make this traditional Italian recipe is blend the ingredients then enjoy it with pasta, chicken, sliders, and more.

Prep Time5

Chill time5

Total Time10

Course: Condiment

Cuisine: Italian

Diet: Vegetarian

Servings:

Calories: 234kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

2 cups Genovese basil leaves or fresh sweet basil
2 tablespoon pine nuts toasted
½ cup Parmigiano-Reggiano cheese
¼ cup pecorino romano
2 garlic cloves
½ cup extra-virgin olive oil
½ teaspoon kosher salt or sea salt

Instructions

Chill basil - Place the basil leaves in a mixing bowl with cold water and ice. Allow to chill for 5 minutes, then drain and dry with a paper towel or clean kitchen towel.
2 cups Genovese basil leaves or fresh sweet basil
Blend ingredients - Add pine nuts, Parmigiano-Reggiano, pecorino romano, garlic, salt, and basil leaves to a food processor. Pulse until it becomes a sandy consistency, then stream in the olive oil, pulsing a couple of times to mix. Remove the container top and blade then give the pesto a good stir. This will keep the olive oil from heating and changing flavor.
2 cups Genovese basil leaves or fresh sweet basil, 2 tablespoon pine nuts, ½ cup Parmigiano-Reggiano cheese, ¼ cup pecorino romano, 2 garlic cloves, ½ teaspoon kosher salt or sea salt, ½ cup extra-virgin olive oil

Video

Notes

Storage

Refrigerate leftover pesto in an air-tight container for up to 5 days. Be sure to add a thin layer of olive oil to seal out the air and prevent the sauce from oxidizing and turning brown. You can also freeze the pesto for up to 6 months. When you are ready to enjoy it, let it thaw in the refrigerator or at room temperature.

Top Tips

Chill the food processor container and blade in the freezer before making the pesto. This will ensure the ingredients will not heat up in the food processor.
Use kosher salt or sea salt instead. Do not use iodized table salt. This will give the pesto a metallic taste.
Use a baking spatula to scrape all of the pesto from the food processor.
If you store and refrigerate the pesto, be sure to mix it again before using it. The ingredients can separate while refrigerated.
For extra rich and nutty flavor, toast the pine nuts.

Nutrition